Slow Cooker Smoked Paprika Brisket

Combine the smoked paprika, oregano, chili powder, brown sugar, garlic powder, onion powder, sea salt and cumin in a bowl and set aside.

Prepare meat by brushing the surface with a little bit of oil before applying the spice rub. Place the rubbed brisket into a Ziplock bag and refrigerate overnight. If you don’t have enough time, refrigerate for at least 4 hours before cooking.

Combine the cider vinegar, olive oil, and orange juice in a slow cooker. Place the brisket in the cooker and cook on low for 8-10 hours.

Gently skim the dry rub off the surface of the brisket and mix it into the cooking liquid. Remove the brisket from the cooker and slice.

Mix the flour and water in a small bowl to form a paste. Add the paste to the pot and continue to cook until the sauce thickens, stirring occasionally.

Serve the brisket with gravy and chopped cilantro.